Champagne risotto with scampi and raspberries

In a pot, prepare the vegetable broth, then take the scampi and cut the tails lengthwise. Set aside 4 scampi, and shell the rest, then cut the heads in half.

Pour the extra virgin olive oil and a clove of garlic into a saucepan and simmer, add the shells and brown, then add a couple of ladles of broth, bring them to a boil, mashing and stirring, then strain and keep the concentrate.

In a saucepan, add a drizzle of extra virgin olive oil, the onion, and finely chopped garlic and simmer. Add the scampi tails, then the rice and toast. Deglaze with champagne and let it evaporate. Then, add half the scampi paste and a ladle of broth and begin cooking over low heat.

Alternate between the broth and the tomato puree until the risotto is almost ready, then turn off the heat, add the raspberries and butter and stir.

Serve the risotto with a whole prawn, some raspberries and a drizzle of extra virgin olive oil.